Curious about what I’m going to do with that leftover salmon? The wait is over.
I’m not usually a ‘make a trend’ sort of person but this is one that I just couldn’t say no to. Salad in a jar. I first saw this over at a fab blog run by the equally fab Julia. The idea that I could have a great salad with the dressing ready to go in one beautiful package was too nice to pass up.
I took stock of what I had in the house and decided that a curry salmon salad would be the way to go.
If you pop in here often you know that each week ‘the girls’ that I work with divide the week up and we each take a day to be responsible for lunch for each other. Since we’re only making lunch once we can be a lot more creative than the drudge of making it each day.
I start with my jars all lined up.
Make a simple dressing with; 1 T. of honey, 1 tsp. curry powder, 1/4 cup rice wine vinegar and 1/2 cup sesame oil.
Divide the dressing between the jars and top each with a sprinkle of toasted almonds and raisins.
Add thinly sliced carrots.
and some halved cherry tomatoes.
Top with a layer of the saffron rice leftover from the night before and chunks of curry salmon.
Add your lettuce.
Actually remember to bring to work. When ready to eat simply turn the jar over to douse your salad with dressing, shake and put on a plate. Crisp lettuce and only one container to clean!